what the fork


This is one of those dinners that we have to limit considering my family is lactose intolerant! So when we do have it everyone is beyond happy. A few years back I started being lazy/smart with how i made my lasagna. It is such a pain trying to paint ricotta cheese on a limp noodle. So bare with me this is easier and comes out amazing.


1 box of lasagna noodles. (uncooked)

2 lbs ground beef

2 jars of your favorite spaghetti sauce

32 ounces mozzarella cheese

1 8 oz container ricotta

12 slices of provolone

1 purple onion diced

2 tbs garlic minced



garlic and herb seasoning mix

2 9×13 glass pans

cooking spray



In a large pot saute your onion and garlic together until onions are transparent. Add in your meat, 1 tsp salt, 1 tsp pepper, 2 tbl garlic and herb seasoning and brown. Add in your sauce stir together then set aside.

In a large bowl combine your Ricotta cheese and 75% of your Mozzarella set aside.

Now spray your glass baking dish, i always make 2 lasagna’s when I make them and put one in the freeze for next time.

Take your uncooked noodles and place 3 in the bottom, spread your cheese mixture on top. Pour some meat sauce on top of that then lay 6 pieces of provolone. Continuing to layer like this minus the provolone (only 1 layer of provolone per lasagna).

When you are done layering add on top your plain mozzarella. Cover with foil and place in the oven at 350 for 1 hour.

Take the foil off of the top and continue cooking for another 20 minutes. If your cheese is not browned put your oven on broil and watch it brown.


If you save the 2nd lasagna wait until it is completely cool. Cover with saran wrap then foil. It will be good for 2 weeks in your freezer this way.

Enjoy 🙂


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